More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Jul 1, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR:
Upright hot box w/glass door measured to have:
-Chicken at 114F
-Potatoes at 108F
-Mac N Cheese at 126F
-Samosa at 123F
Per temp log on unit, all items were above 135F within the last hour and last temps were taken at 2:00PM.
MINOR:
Drawers under grill measured to have:
-Cut tomatoes in salad at 44F.
Other PHFs in drawers measured to be below 41F.
[CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding.
[COS]
Samosas were VC&D.
All other out of temperature PHFs were reheated on grill or in oven to reach 165F prior to returning to hot holding.
Cut tomatoes were moved to under counter cooler
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Santa Clara County Department of Environmental Health, Jul 1, 2026 · Original Source
Risk Factor Inspection
Feb 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 8, 2026 · Original Source
Routine Inspection
Aug 9, 2025
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Handle for reach in damaged at the time of inspection.
[CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Santa Clara County Department of Environmental Health, Aug 9, 2025 · Original Source
Follow-Up Inspection
Nov 17, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 17, 2024 · Original Source
Routine Inspection
Oct 27, 2024
Conditional Pass
3 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Per employee and operator all items on buffet line is on TPHC and logs are filled out. Logs observed to be empty for all items except some dessert foods. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS]
Facility was not open for service until 2:30PM. All items on the buffet line was retroactively placed on time for 2:00PM and all PHFs on the buffet line shall be discarded and replaced by 6:00PM. All new PHFs placed out on buffet line shall have time and temperature recorded.
Inspector returned to facility at end of all inspections and logs had noted all buffet line items had been discarded or consumed and new batches of each food observed on logs and per employee line had been completely turned over.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Prep area across from cookline had cooked garlic and sliced cheese out. Garlic measured to be 64F and cheese measured to be 54F. Per employee working at cookline she was unsure when either items were removed from cooler and were not being used for current prep.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. Place all PHFs back into holding unit after diligent prep.
[COS] Service started in this facility at 2:30PM (less than 2 hours prior). Cheese and garlic was moved to reach in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3 out of 4 handwash stations were not readily available for use:
-1 Handwash station observed to be obstructed with sheet pan.
-2 Handwash stations observed to be missing paper towels from dispenser.
[CA] Keep handwash sinks unobstructed and fully stocked at all times.
Ensure handwash sinks are readily available for use to encourage handwashing.
[COS] Sheet pan was moved onto cart and paper towel dispensers were refilled.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.